Recipe: Home Cooking Breakfast – How To Make Pea Fritters (or any other vegetable)

As much as I love to eat out and take advantage of the amazing Melbourne brunch scene, some weekends I just want to sleep in, wake up to a fully stocked fridge and cook up a storm, without having to pay an additional $4 for extra bacon on the side or waiting in line for 45 minutes.

My breakfast moods come in phases (except for bacon ofcourse!). The eggs benny only phase, my on-again off-again relationship with fish for breakfast and the occasional sweet breakfast. Then there are fritters. The beauty of fritters is they come in all shapes, colours and sizes – bright yellow corn fritters, deep red beetroot fritters, deep fried spheres, golden brown pancake shaped zucchini fritters, the list is endless! And when they are good, they are just heavenly!

I love making my own the fritters for several reasons. Firstly, I can absolutely load up my fritters with whatever ingredient I’m using – fritters are meant to be generous in my opinion, where the vegetable is the star of the show. Secondly, I can add in chunks of bacon. It’s a simple trick, but the magic of bacon can turn a good fritter, into an extraordinary fritter! And finally, fritters are surprisingly easy to make and can usually be made on a whim, with most ingredients already in a standard kitchen pantry.

To prove my point – here is my simple but delicious, flexible pea fritter recipe! I’m a big fan of peas, and they create such a beautiful green colour. The great thing about this recipe is you can easily substitute out the peas for any other of your favourite vegetables – corn, beetroot, zucchini, broccoli, or all of the above. It can be made vegetarian or gluten-free with simple respective tweaks to the recipe. Have a play and enjoy!